Moroccan Olive Omelette Bayd De Zaitun Food
MOROCCAN OLIVE OMELETTE (BAYD DE ZAITUN)
Make and share this Moroccan Olive Omelette (Bayd De Zaitun) recipe from Food.com.
Provided by Outta Here
Categories Breakfast
Time 15m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- In a medium sized bowl, lightly beat the eggs.
- Stir in the olives, parsley, caraway and cumin. Season with salt and pepper.
- Heat the oil in a very hot non-stick frying pan.
- Pour the mixture into the pan, move the pan to distribute evenly and leave for 7 seconds without stirring.
- Tilt the pan and move the cooked egg to the center with a spatula, allowing the uncooked egg to replace the cooked egg. When there is the hint of uncooked egg left, fold the omelette in half and transfer to a warm platter, sprinkle with paprika and tarragon.
- Cut into 2 or 3 pieces and serve immediately.
Nutrition Facts : Calories 351.4, Fat 27.8, SaturatedFat 6.5, Cholesterol 558, Sodium 659.6, Carbohydrate 6.1, Fiber 2.4, Sugar 0.6, Protein 19.9
MARINATED MOROCCAN OLIVES
Olives are abundant in Moroccan cuisine; often times they are marinated in olive oil and lemon, or in a Moroccan hot sauce called "harissa" (which is made from red chilis, garlic, coriander and cumin). For my olives, I am combining the best of both worlds by marinating the olives in lemon and olive oil, plus some of the seasonings found in harissa.
Provided by Sommer Clary
Categories Vegetable
Time 12h2m
Yield 2 1/4 cups
Number Of Ingredients 8
Steps:
- In a medium sized mixing bowl, combine olive oil, pepper flakes, garlic, coriander and cumin. Squeeze the lemon juice and add the lemon wedges, the olives, and mix well.
- Cover and refrigerate overnight. Leave out at room temperature for a few hours before serving.
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